Leftover Roast Chicken Stock Recipe

Ultimate chicken stock made from leftover roast chicken

Next time you roast a chicken, save the bones and roasting juices to make the best ever chicken stock. The chicken stock made from roasting chicken is so rich and delicious, I must admit that I love and look forward to my bowl of chicken macaroni soup made from the leftover chicken the next day, more than the roast chicken itself. I read that in restaurants’ kitchens, the chefs deliberately roast the chicken bones before using them to make stock, but since home cooking is so small-scale, it may not be economical to do so. So what better chance to make restaurant-quality chicken stock at home, than when you already have a roasted chicken in the oven. To me, the taste of home-made chicken stock made from roasted chicken is unbeatable. It is my ultimate comfort food. Nothing goes to waste from your roast chicken, so this is a really frugal way of cooking. For chicken stock using freshly bought chicken bone, check out this tutorial on how to make your own chicken stock.

Directions
Step 1: Reserve the pan juices and herbs (such as thyme, rosemary, garlic and bay leaf) which you used to roast your chicken as well as the chicken carcass, including the the wing tips and bones. I even deliberately roasted a few extra chicken feet I kept in the freezer together with my roast chicken. After roasting chicken, the cavity is filled with delicious juices so empty them into the pan as well.

Step 2: Place the ingredients mentioned above into a deep soup pot. P.S. I’m using the less glamourous wok here – I tend to use my wok for almost everything, it’s so versatile!

Step 3: Add celery, onions, carrots and garlic.

Step 4: Add water and bring to a boil.

Step 5: Lower heat and continue simmering for at least 40-50 minutes with lid partially closed (I close my lid completely because my wok has a little air vent).

Step 6: Simmer for about 40-50 minutes, or until you taste the richness of the chicken broth. Top up with some hot water if needed. Season to taste with salt and pepper.

Step 7: Take out the bones and the ingredients, leaving only the stock behind. I separate the carrots because I am adding it to my chicken macaroni soup later.

Step 8: You will be left with only the broth.

Step 9: Run the stock through a fine mesh sieve so that it is particle-free.

Step 10: Store the stock in a container. It keeps in the fridge for a week or so. You can also freeze the stock where it keeps for 2 months. Do not refreeze the broth once it has thawed, therefore fit them in volumes which you use for your recipes and soups (such as 600ml container or even ice-cube trays). You will notice that upon chilling (pictured above), the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon.

Step 11: You can use the stock for anything. I love to use it the day after for my chicken macaroni soup. Just bring the stock to a boil, add leftover shredded chicken to warm through. Pour the soup over some cooked macaroni.

End Result: My delicious bowl of chicken macaroni soup, made from leftovers!

Chicken Stock Recipe using Leftover Roast Chicken

Next time you roast a chicken, freeze the bones and roasting juices to make the best ever chicken stock. Nothing goes to waste from your roast chicken, so this is a really frugal way of cooking.

Use the stock in your cooking and for making quick and healthy one-dish meals such as chicken macaroni soup.

Serves:2-3 cups

Prep Time:10 mins

Cook Time:50 mins

Ingredients

2-3 whole chicken bones (including the the wing tips and bones) the more the merrier

pan juices including the liquid accumulated inside the chicken cavity

herbs used to stuff the chicken cavity If you did not have them in your roast chicken, add roughly 2 sprigs of thyme, 2 sprigs of rosemary and 2 bay leaves

1.5 litres water top up with hot water if needed

2 stalks celery (leaves included) sliced

2 carrots peeled and sliced

1 onion roughly chopped

5 garlic cloves slighted bruised

salt and pepper to taste

Directions

Add all the ingredients except salt and pepper into a large soup pot. Bring to a boil and simmer for about 50 minutes with lid partially closed, or until you taste the richness of the chicken broth. Season with salt and pepper.

Take out the bones and all the ingredients (keep the carrots or celery if desired), leaving only the stock behind. Run the stock through a fine mesh sieve so that it is particle-free.

Chill or freeze chicken stock. You will notice that upon chilling, the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon for a healthy, oil-free chicken stock.

Noob Cook Tip

Store chicken stock in a freezer-friendly and covered container. It keeps in the fridge for about a week. You can also freeze the stock where it keeps for 2 months. Do not refreeze the broth once it has thawed, therefore fit them in volumes which you use for your recipes and soups (such as 600ml container). You will notice that upon chilling, the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon.